TY - JOUR
T1 - Thermal and dielectric properties of shucked oysters
AU - Hu, Xiaopei
AU - Mallikarjunan, Parameswarakumar
PY - 2005/8
Y1 - 2005/8
N2 - Thermal conductivity, thermal diffusivity and specific heat were measured for shucked oysters. Thermal conductivity increased from 0.577 to 0.677 W/m°C as temperature increased from 0 to 50°C measured by a line heat source thermal conductivity probe. Specific heat was measured using a differential scanning calorimeter. It increased from 3.795 to 4.047 kJ/kg°C when temperature was raised from 10 to 50°C. Thermal diffusivity of oysters was calculated from thermal conductivity, specific heat and density values. Dielectric properties of oysters were determined by an open-ended coaxial cable connected to a network analyser between 300 MHz and 3 GHz. At microwave frequencies of 915 and 2450 MHz, it was observed that the dielectric constant decreased (64.02-50.89 at 915 MHz and 59.10-47.67 at 2450 MHz), while the loss factor increased (13.84-20.14) at 915 MHz as temperature increased from 1 to 55°C. Models were developed to describe the temperature effects on thermal and dielectric properties of shucked oysters.
AB - Thermal conductivity, thermal diffusivity and specific heat were measured for shucked oysters. Thermal conductivity increased from 0.577 to 0.677 W/m°C as temperature increased from 0 to 50°C measured by a line heat source thermal conductivity probe. Specific heat was measured using a differential scanning calorimeter. It increased from 3.795 to 4.047 kJ/kg°C when temperature was raised from 10 to 50°C. Thermal diffusivity of oysters was calculated from thermal conductivity, specific heat and density values. Dielectric properties of oysters were determined by an open-ended coaxial cable connected to a network analyser between 300 MHz and 3 GHz. At microwave frequencies of 915 and 2450 MHz, it was observed that the dielectric constant decreased (64.02-50.89 at 915 MHz and 59.10-47.67 at 2450 MHz), while the loss factor increased (13.84-20.14) at 915 MHz as temperature increased from 1 to 55°C. Models were developed to describe the temperature effects on thermal and dielectric properties of shucked oysters.
KW - Dielectric properties
KW - Oysters
KW - Specific heat
KW - Thermal conductivity
KW - Thermal diffusivity
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U2 - 10.1016/j.lwt.2004.07.016
DO - 10.1016/j.lwt.2004.07.016
M3 - Article
AN - SCOPUS:14944364707
SN - 0023-6438
VL - 38
SP - 489
EP - 494
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
IS - 5
ER -